Peanut Sauce With Dried Shrimp Recipes

HOW TO MAKE PEANUT DIPPING SAUCE

Steps:

• Place peanut butter in a mixing bowl. Whisk garlic, brown sugar, fish sauce, soy sauce, and sesame oil into peanut butter, followed by lime juice and chile-garlic sauce.
• Bring coconut milk to a simmer in a small saucepan over medium heat; pour over into peanut butter mixture. Whisk until smooth.
• Transfer to a serving bowl and garnish with chopped red pepper, cilantro, and peanuts.

BEST PEANUT SAUCE

Steps:

• In a small bowl, stir together peanut butter, soy sauce, sugar, hot pepper sauce and garlic until well mixed. Gradually stir in water until texture is smooth and creamy.

PEANUT SAUCE WITH DRIED SHRIMP

Steps:

• Heat the oil in a non stick skillet over medium heat.
• Fry the garlic, ginger and dried shrimp gently, adjusting the heat so the garlic and ginger sizzle but do not brown too quickly.
• When the garlic begins to color, about 8-10 min, add the coconut and cook another 2 minute.
• Add the tamarind water and stir in the peanut butter.
• Cook, stirring frequently to prevent scorching, another 5 minute.
• Remove the pan from the heat and let the sauce cool enough to taste it. It should be pleasantly hot, but balanced by the sweetness of the coconut and the tart flavor of the tamarind.
• Adjust the seasonings accordingly, adding a little sugar if necessary.
• Stir in the cilantro and serve warm or at room temperature as a dipping sauce for satay or other grilled meats or poultry.

FRIED SHRIMP WITH PEANUT SAUCE

Steps:

• In a small heavy saucepan combine the peanut butter, the soy sauce, the lemon juice, the brown sugar, the garlic, 1/3 cup of the water, and the cayenne, bring the mixture just to a boil, whisking until it is smooth, and whisk in the scallion greens. Keep the sauce warm. In a small bowl whisk together the egg and the remaining 2 tablespoons water and add the shrimp. In a large plastic bag have ready the flour. Add the shrimp, drained well, to the flour, and in a sieve shake them to knock off the excess flour. In a deep skillet heat 1 inch of the oil until a deep-fat thermometer registers 275°F., in it fry the shrimp in 2 batches, stirring them once, for 1 minute, or until they are just cooked through, and transfer them with a slotted spoon to paper towels to drain. Serve the shrimp with the sauce.

PEANUT SAUCE OVER SHRIMP SKEWERS AND RICE NOODLES

Steps:

• To make the sauce: Combine the coconut milk, peanut butter, chile sauce, lime juice, vinegar, lemongrass paste, fish sauce and black pepper. Season with a pinch of salt. Add water to thin as needed. Whisk to combine and set aside.
• For the noodles: Heat a griddle pan on medium-high heat or preheat a broiler to high. Skewer 3 shrimp with two parallel skewers to make 4 skewers with 3 shrimp each. Sprinkle the shrimp with salt and pepper. In a small bowl, combine the soy with the lime juice and zest; reserve half in a separate small bowl. Brush or drizzle one of the portions of soy-lime over the shrimp. Cook on the griddle until lightly browned, about 3 minutes per side. Brush the shrimp with the remaining soy-lime. Add a touch of olive oil to the shrimp after flipping to avoid sticking.
• Toss the noodles in a bowl with the sesame oil and the black and white sesame seeds. Arrange the rice noodles at the bottom of a serving bowl. Drizzle some of the peanut sauce on top. Top with the carrots, cilantro, cucumbers, daikon and scallions. Add the shrimp skewers to the bowl. Serve warm with a lime wedge and extra peanut sauce on the side.

SHRIMP WITH PEANUTS

Steps:

• Shell the shrimp, rinse them and place them in a bowl. Sprinkle with coarse salt and add cold water to cover. Leave for at least five minutes.
• Mix the cornstarch with one tablespoon water until smooth. Lightly beat the egg white with a fork and mix in the cornstarch mixture.
• Rinse the shrimp, drain well and coat with the egg white. Leave to marinate for 10 to 15 minutes.
• Meanwhile, combine the black bean paste with chili, the soy sauce, sugar, sherry and sesame oil in a small bowl. Mix well and set aside.
• Heat the peanut oil in a wok or deep fryer until it is just hot enough so that a shrimp will float when added to it. Add the remaining shrimp and cook for 15 seconds - just enough to turn them opaque. Stir them with a fork or chopsticks to prevent them from sticking together. Be very careful not to overcook. Remove the shrimp with a slotted spoon and drain them on paper towels. (The oil can be reused twice, with seafood.)
• Pour off all but a tablespoon of oil. Add the peanuts and fry, stirring frequently until golden. Remove with slotted spoon. All these steps can be prepared in advance.
• Add the scallions and garlic to the oil and cook for one minute, stirring. Add the black bean-sherry mixture and stir well. Add the peanuts and the shrimp, just long enough to heat through. Serve immediately.

COCONUT SHRIMP WITH SPICY PEANUT SAUCE

Steps:

• Pat the shrimp dry with a paper towel. In a medium bowl, whisk together the flour, cornstarch, five-spice powder, salt, black pepper, cayenne, and beer until smooth. In another bowl, combine the shredded coconut with the bread crumbs. Holding the shrimp by the tail, dip them into the batter, allowing any excess to drip off, and then dip them into the coconut bread crumbs (turning and pressing to get full coverage). Keeping one hand dry will make this whole process neater.
• In a large pot or Dutch oven, heat 1 inch of oil to 365°F. Gently submerge shrimp, about six at a time, and fry for about 3 minutes, or until golden brown. Transfer the shrimp to a paper towel-lined plate and sprinkle lightly with additional salt. Serve the shrimp warm, with Spicy Peanut Sauce.
• Spicy Peanut Sauce
• Place the garlic and ginger in a food processor and pulse until finely chopped. Add the stock, coconut milk, lime zest and juice, soy sauce, fish sauce, and sriracha, and purée. Add the peanut butter, and pulse to combine. Fold in the cilantro, and refrigerate until ready to serve.
• Bring the sauce to room temperature, and serve it with the coconut shrimp.

PEANUT DIPPING SAUCE FOR SHRIMP SUMMER ROLLS

Steps:

• Heat oil in a small saucepan over medium-high heat. Add garlic, tomato paste, and hoisin and cook, stirring, until mixture comes to a boil, about 1 minute. Add 1/4 cup peanut butter and 1 cup water and return to a boil, whisking until mixture is smooth and thoroughly incorporated.
• Reduce heat to medium-low and simmer until thickened and slightly darkened, 3 minutes. Remove from heat; whisk in remaining 1/4 cup each peanut butter and water, and let cool. Divide among dipping bowls and garnish with peanuts.

ROASTED SHRIMP AND PINEAPPLE WITH PEANUT SAUCE

Steps:

• In a food processor or blender, combine peanut butter, coconut milk, 3 tablespoons hot water, lime juice, sugar, soy sauce, ginger, garlic, sriracha and a pinch of salt. Purée until smooth. Add more lime juice and or salt to taste. Scrape into a bowl.
• Heat oven to 500 degrees. In a small bowl, whisk together peanut oil, remaining 1/4 teaspoon salt and red-pepper flakes. Thread shrimp on skewers; brush all over with half the peanut oil mixture. Thread pineapple on separate skewers; brush with remaining oil mixture. Arrange shrimp and pineapple skewers on a large rimmed baking sheet.
• Roast skewers, turning them halfway through, until shrimp is opaque, about 5 minutes, and pineapple is lightly caramelized, about 10 minutes. (Use an oven mitt to remove shrimp skewers as they finish cooking but leave the pineapple in for longer). Sprinkle skewers with herbs and serve hot, with peanut sauce for dipping.

SHRIMP AND NOODLES WITH PEANUT SAUCE

Steps:

• Heat oil, garlic, and ginger in saucepan over medium-high heat and cook while stirring for 2 minutes.
• Add soy sauce, vinegar, chili sauce, peanut butter, stock and salt. Cook, stirring, until peanut butter is dissolved.
• Lower heat and simmer for 5 minutes, stirring occasionally.
• Meanwhile, cook spaghetti for 5 minutes.
• Add shrimp to the boiling water and cook for one minute.
• Add bell pepper and snow peas to boiling water and cook for one minute longer. Drain.
• Toss pasta and vegetables with peanut sauce and shredded carrot and sliced onion.